Natural “Drugs” That Pharmaceutical Companies Can’t Replicate (video)

Dr. Quillin: Think about this. What you have is these beautiful, dark cherries, and they’re sweet, aren’t they?

Ty Bollinger: Delicious.

Dr. Quillin: And what nature is saying is, “Alright. What I’ve got is some sugar here, and the fungus living around us in the trillions wants to eat this.” And so the plant has to create its own protection. It creates a substance called phytoalexins, and that is, one of those is resveratrol.

People have heard about it in red grapes. Grapes are another thing. So the sweet thing in the grape has to protect itself. So if a fungus lands on this, and it eats that phytoalexin, it dies. It’s sort of its own, it’s a pre-drug, essentially. The drug companies can’t duplicate this stuff.

And that’s the beauty of what we’ve got here, is that you cannot patent a natural substance. And that’s why the 280 billion dollar a year drug industry can’t come up with something as effective as this. Phytoalexins, in red and green fruits and vegetables, have been shown to be anti-cancer the same way that they protect the plant against fungus.

Moving on here, we’ve got another. This is another Surinam cherry of a different color.

This is mangoes. These are green and small right now, but they’re going to get to be the size of a baseball or bigger. And what you have is, there’s at least 8,000 different carotenoids, at least 20,000 different bioflavonoids, in fruits and vegetables.

And they find that these things are extraordinary as anti-aging, antioxidant, anti-inflammatory. There’s what? Twelve million Americans who are on the Vioxx, Celebrex drugs. They have chronic inflammation, chronic pain. Eat more fruits and vegetables.

As a matter of fact, there’s a group, if you look them up, NORI, on the web. Nutrition Oncology Research Institute. They recommend nothing but fruit to cure cancer, a whole-fruit diet. Now I’m not sure that I go on that enthusiastic, but I am clearly on board with them when you talk about the biochemical, scientific reasons why fruit and vegetables are going to slow down cancer.

These are Golden Dorsett apples. Apples, if you look at it and do a little analysis of it, you find not much vitamin C and yet, the ORAC score is higher than vitamin C, because it’s a combination of all of these substances that are in the apple.

Moving on over here. Here we go. Mulberries. These are Oscar mulberries.

Ty Bollinger: Now this one wasn’t ripe last year.

Dr. Quillin: You’re right. You came at a different time of the year. So dark purple is going to have this rich mixture of phytochemicals, bioflavonoids, carotenoids. The medicinal value is beyond argument.

Ty Bollinger: Oh my goodness. That’s ridiculously sweet.

Dr. Quillin: Delicious. And this is why I’m saying, we’re not denying ourselves, people. People think, “If I can’t have my Twinkies and Coke every day.” No, this stuff is delicious, and once you develop an appetite for it, what’s fascinating is, the human tongue has got four sensors – sour, sweet, salt and bitter.

That sweet is for fruit. The earliest food of humans was fruit, eggs and insects. I’m not telling you you have to eat insects, but eggs and fruit are good, and the sweetness is to make fruit taste good and feel good in our body.

And then what the food manufacturers have done is said, “We’re going to create all of these substitute sugars,” which are not good for you, and now we’re eating 140 pounds per year of refined white sugar, which is killing us. Obesity, diabetes, depression, heart disease, cancer, among other diseases that come with refined sugar.

This is a different sugar. What you find is, if you take the fructose and other natural sugars that are in the matrix. Matrix means mother in Latin. And literally, here’s this sugar sitting in the middle of this cell membrane, and it’s got all these phytochemicals around it, and fiber, and it works. And if you take a different sugar, and take all the matrix away, which is white sugar, corn syrup, now it’s killing people instead of healing people.

Ty Bollinger: I’m glad you picked that, because I was about to pick another one. Ridiculously sweet.

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About Patrick Quillin, PhD, RD, CNS

Dr. Patrick Quillin is an internationally recognized expert in the area of nutrition and cancer. He has 30 years experience as a clinical nutritionist, of which 10 years were spent as the Vice President of Nutrition for Cancer Treatment Centers of America where he worked with thousands of cancer patients in a hospital setting.He has earned his bachelor's, master's, and doctorate degrees in nutrition and is a registered and licensed dietitian (RD & LD) and Certified Nutrition Specialist (CNS) with the American College of Nutrition. He has appeared on over 40 television and 250 radio shows nationwide and is a regular speaker for medical and trade conventions.Dr. Quillin's 17 books have sold over 2 million copies and include the best sellers HEALING NUTRIENTS and BEATING CANCER WITH NUTRITION. He edited the textbook, ADJUVANT NUTRITION IN CANCER TREATMENT and organized the 1st, 2nd, and 3rd international symposia on "Adjuvant Nutrition in Cancer Treatment. He is listed in "Who's Who in Science".He may be contacted via his website: www.PatrickQuillin.com

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